THE BEST BUFFALO CHICKEN WINGS

THE BEST BUFFALO CHICKEN WINGS RECIPE

If there is one thing you can guarantee everyone will love - it's Buffalo Chicken Wings. This recipe is absolutely one of our family favorites. I don't know anyone who doesn't love eating these when I make them. They are always a hit!

TIPS FOR MAKING CHICKEN WINGS:

• Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it's a matter of taste. Sometimes we like a hotter wing so I'll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
• Also, if you're making more wings, this recipe is easily doubled or tripled.
• If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
• To bake: Preheat oven to 425F degrees. Dry thawed chicken wings with paper towels so they are dry. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a large zip top bag (using amounts listed in recipe) Shake to mix ingredients and add wings. Line a large baking sheet with nonstick aluminum foil and pour 4 tbsp of melted butter on top of the foil. Add wings to pan and turn to coat in the butter. Bake for about 30 minutes then turn wings over and bake for 15 more minutes or until crispy and done. Toss wings in hot sauce and butter mixture, then serve.
• To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine ¼ cup hot sauce, ½ cup melted butter and ½ tsp garlic powder. Add cooked wings and toss gently to coat.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

HOW TO MAKE THE BEST BUFFALO CHICKEN WINGS:

You'll need two bowls to get this started. In one bowl, pour in the buttermilk. In another bowl, combine flour, paprika, cayenne pepper, salt, garlic and onion powders.

Dip each wing in the buttermilk.

Then coat each wing into the flour mixture.

Set aside on a large plate. Once you've dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.

In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature). Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes. They should begin to take on a nice golden brown color when they start to get done. If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don't stick to the bottom or get too dark in one spot and make sure your skillet is only about ½ full of oil before you begin frying.

When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.

Meanwhile, in a microwave-safe, melt ½ cup of butter in the microwave. When melted, stir in hot sauce and pepper.

When all your wings are finished, start coating them in the hot sauce mixture. Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.

Serve wings with RANCH DRESSING or blue cheese dressing and celery sticks!

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THE BEST BUFFALO CHICKEN WINGS

The Best Buffalo Chicken Wings are soaked in buttermilk, then breaded and fried. Finally they are topped with a delicious buttery hot sauce!

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Best Buffalo Wings, Buffalo Chicken Wings, Chicken Wings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 413kcal

Author: Brandie @ The Country Cook

Ingredients

• 1 ½ pounds chicken wingettes thawed
• 1 cup buttermilk
• 1 ½ cups self-rising flour
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• oil for frying (peanut oil preferably)
• ½ cup real butter (1 stick)
• ¼ cup hot sauce I like Frank’s brand hot sauce
• ¼ tsp freshly ground black pepper

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Instructions

• In one bowl, pour in your buttermilk.
• In another bowl, combine flour, paprika, cayenne pepper, salt, garlic and onion powders.
• Dip each wing in the buttermilk, then coat in the flour mixture.
• Place on a large plate.
• Once you've dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.
• In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature).
• Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes.
• They should begin to take on a nice golden brown color when they start to get done.
• If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don't stick to the bottom or get too dark in one spot and make sure your skillet is only about ½ full of oil before you begin frying.
• When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.
• Meanwhile, in a microwave-safe bowl, melt ½ cup of butter in the microwave. When melted, stir in hot sauce and fresh black pepper.
• When all your wings are finished, start coating them in the hot sauce mixture.
• Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.
• Serve wings with RANCH DRESSING or blue cheese dressing and celery sticks!

Notes

• Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it's a matter of taste. Sometimes we like a hotter wing so I'll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
• Also, if you're making more wings, this recipe is easily doubled or tripled.
• If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
• To bake: Preheat oven to 425F degrees. Dry thawed chicken wings with paper towels so they are dry. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a large zip top bag (using amounts listed in recipe) Shake to mix ingredients and add wings. Line a large baking sheet with nonstick aluminum foil and pour 4 tbsp of melted butter on top of the foil. Add wings to pan and turn to coat in the butter. Bake for about 30 minutes then turn wings over and bake for 15 more minutes or until crispy and done. Toss wings in hot sauce and butter mixture, then serve.
• To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine ¼ cup hot sauce, ½ cup melted butter and ½ tsp garlic powder. Add cooked wings and toss gently to coat.

Nutrition

Calories: 413kcal | Carbohydrates: 25g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 742mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg

Nutritional Disclaimer

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Originally Published: January 2011
Updated & Republished January 2021

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